Peach Upside-Down Cake: A Caramelized Summer Classic.

The Peach Upside-Down Cake is the quintessential celebration of stone fruit season. While the pineapple version is the vintage icon, the peach variant offers a deeper, more honeyed flavor profile and a much softer texture. The magic happens at the bottom of the pan, where a thick layer of butter and brown sugar melts together, essentially poaching the peaches in a rich caramel glaze while the cake bakes on top.

When flipped, the fruit is revealed in a stunning, concentric pattern, glistening with syrup. The sponge itself is designed to be sturdy enough to hold the fruit but light enough to soak up the juices, resulting in a dessert that is naturally moist and intensely flavorful.

Ingredients

The Caramelized Topping

Unsalted Butter: 60g, melted.
Light Brown Sugar: 100g, packed.
Fresh Peaches: 3–4 large, firm but ripe, sliced into 1cm wedges.
Ground Cinnamon: 1/4 teaspoon (optional).

The Vanilla Sponge

All-Purpose Flour: 190g.
Granulated Sugar: 150g.
Baking Powder: 1.5 teaspoons.
Fine Sea Salt: 1/2 teaspoon.
Unsalted Butter: 115g, softened.
Large Egg: 1, room temperature.
Sour Cream or Greek Yogurt: 120ml (adds moisture and tang).
Whole Milk: 60ml.
Vanilla Bean Paste: 1 tablespoon.

Instructions

Step 1: Prep the Pan

Preheat your oven to 175°C. Pour the melted butter into a 23cm (9-inch) round cake pan. Sprinkle the brown sugar (and cinnamon) evenly over the butter. Arrange the peach slices in a circular pattern, overlapping them slightly, until the bottom of the pan is completely covered.

Step 2: Cream the Batter

In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla paste, whisking until well combined.

Step 3: Combine Dry and Wet

In a separate bowl, whisk the flour, baking powder, and salt. In a small jug, mix the sour cream and milk. Alternate adding the dry ingredients and the milk mixture to the butter, beginning and ending with the flour. Be careful not to over-mix; you want a thick, smooth batter.

Step 4: The Bake

Carefully dollop the batter over the arranged peaches. Use an offset spatula to spread it gently to the edges, being careful not to disturb the peach pattern underneath. Bake for 35–45 minutes. The cake is ready when the top is golden and a skewer comes out clean.

Step 5: The Flip

This is the most critical step. Let the cake cool in the pan for exactly 10 minutes. Run a knife around the edge. Place a serving plate over the pan and, in one swift motion, invert it. Leave the pan in place for a minute to let the caramel drizzle down, then slowly lift it off.

Flavor and Texture Notes

This cake is a study in caramelized sweetness. The peaches become tender and jam-like, their natural acidity balancing the rich brown sugar glaze. The sponge has a tight, velvety crumb thanks to the sour cream, which provides a structural “heft” that prevents the cake from becoming soggy from the fruit juices.

Tips for Success

Peach Ripeness: Use peaches that are “give-y” to the touch but still firm. If they are mushy, they will lose their shape and turn into a puree during the bake.
Don’t Wait to Flip: If you let the cake cool completely in the pan, the caramel will harden and the peaches will stick to the bottom. Ten minutes is the “sweet spot.”
Skin On or Off: There is no need to peel the peaches. The skins soften beautifully and add a lovely blush of color to the finished cake.

FAQ

Question	Answer
Can I use canned peaches?	Yes, but drain them very well and pat them dry. They will be softer than fresh fruit, so reduce the bake time by 5 minutes.
Why is my cake soggy?	This usually happens if the peaches were overly juicy or if the cake was under-baked. Ensure your skewer comes out completely clean.
Can I bake this in a skillet?	Absolutely. A 9-inch cast iron skillet is perfect for this and creates even better caramelized edges.

Conclusion

The Peach Upside-Down Cake is a timeless dessert that celebrates the simplicity of summer. Its rustic charm and sophisticated flavor make it as suitable for a casual backyard BBQ as it is for a formal dinner party.